Ingredients
-
2 tbsp
olive oil
-
2
small
onions
, thinly sliced
-
2 tbsp
cumin
-
1 tbsp
coriander
-
1 tsp
pumpkin pie spice
-
1 tsp
salt
-
750 g
lean
ground beef
, or lamb
-
2 796-mL cans
diced
tomatoes
-
fresh
pepper
, to season
-
2
diced
zucchini
-
2 540-mL cans
chickpeas
, drained and rinsed
-
1/2 cup
grated
cheddar
-
1/2 cup
sour cream
-
1/4 cup
chopped
chives
Instructions
- HEAT a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 min. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.
- DRAIN one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until beef is cooked through, 12 to 15 min. Add zucchini and chickpeas. Cook until zucchini is tender, 15 more min.
- SCOOP half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili for Moroccan Shepherd’s Pie.
Secret Ingredient
Pumpkin pie spice is a blend of sweet spices that we use as a shortcut for Moroccan seasoning. All out? Mix 1/2 tsp cinnamon with 1/4 tsp ginger and a pinch each of nutmeg, cloves and allspice.
Leftovers?
Yes, this recipe makes a lot. If you’re not crazy about eating chili all week long, and don’t have room in the freezer – use the leftovers in our Moroccan shepherd’s pie.
Nutrition (per serving)
- Calories
- 501,
- Protein
- 32 g,
- Carbohydrates
- 32 g,
- Fat
- 28 g,
- Fibre
- 8 g,
- Sodium
- 852 mg.